| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Colonial, Desserts, Make ahead |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Prunes |
| 1 1/2 |
lb |
Raisins |
| 3/4 |
c |
Brandy |
| 2 |
t |
Cinnamon |
| 1/2 |
t |
Cloves |
| 1 |
t |
Allspice |
| 2 |
t |
Mace |
| 1 1/2 |
t |
Nutmeg |
| 1 |
lb |
Beef suet, minced |
| 1/2 |
c |
Grated orange peel |
| 1/4 |
c |
Grated lemon peel |
| 1 |
lb |
Citron |
| 2 |
c |
Flour |
| 7 |
|
Eggs, beaten |
| 2 |
c |
Sugar |
INSTRUCTIONS
*According to her time honored recipe, you take three days to prepare
this great concoction*** First, prunes and raisns are cooked until
soft. Leave the fruit in its cooking water and add brandy and spices.
let mixture steep for 2 days in cool place. When the day comes of
baking, drain off liquid. Add beef suet, grated orange and lemon peel
and citron, combining further with flour, eggs and sugar. Press into a
butter bread-loaf pan, cover tightly, and steam for 6 hours. You will
have the famous pudding. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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